S’mores Whoopie Pies

Hi, friends! Mindy from Mindy’s Bakeshop here.

Summer has officially begun and, like every summer before, I’m filled with conflicting emotions. On the one hand I’m pumped for things like swimming and cookouts and, of course, s’mores. On the other hand I feel like sweating is akin to Chinese water torture so I avoid going outside at almost all costs for 4-6 months out of the year. Texas summers are intense.

Fortunately there’s a way to enjoy everyone’s favorite summer dessert without having to brave the heat. And, let’s be honest, turning something into a whoopie pie automatically makes it at least 25% percent better than the original. These babies combine a graham cracker flavored cake with toasty, marshmallow-y meringue and milk chocolate ganache. Are your mouths watering yet? The should be. So let’s all grab our aprons and raise our praise emoji hands for indoor s’mores and air conditioning.


S’mores Whoopie Pies
Yield: ~12 sandwich cookies

-1 3/4 cup graham cracker crumbs (processed finely in a food processor)
-1 cup + 2 Tbs all purpose flour
-1 1/2 tsp baking powder
-1/2 salt
-1/8 tsp ground cinnamon
-1/2 cup buttermilk
-1 tsp baking soda
-1 tsp vinegar
-1/2 cup butter, room temp
-1 cup brown sugar
-2 eggs
-2 tsp vanilla extract

-5 oz egg whites
-10 oz granulated sugar
-1 tsp vanilla extract

Milk Chocolate Ganache
-14 oz milk chocolate (I used Ghirardelli chips)
-1/2 cup heavy whipping cream

For the Cookies:

Preheat the oven to 375 degrees F. and line your baking sheets with parchment paper.

Combine graham cracker crumbs, flour, baking powder, salt, and cinnamon in a mixing bowl and set aside.

In a separate bowl, combine buttermilk, baking soda, and vinegar and stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and cream until light and fluffy, about 3 minutes. Add in eggs one at a time, beating after each addition. Add in vanilla and mix until combined.

Add 1/2 of the dry ingredients to the butter mixture and beat on low speed until just combined. With the mixer on low, stream in the buttermilk mixture and mix until incorporated. Add in the last half of the dry ingredients and mix until well combined.

Using a small 1 oz scoop, drop 8-9 rounds of batter onto prepared cookie sheet (batter will spread so don’t exceed 9 per sheet). Set tray in freezer for 10-15 minutes.

Bake at 375 degrees F for 8-9 minutes or until golden brown. Remove from oven and allow to cool completely before removing from parchment.

For the Meringue:

Preheat oven to 400 degrees F.

Place sugar on parchment lined sheet pan and place in preheated oven for 5-7 minutes or until the sugar around the edges just starts to melt.

In the meantime, place egg whites into a stand mixer fitted with the whisk attachment and begin to mix on low speed until small bubbles form. Once bubbles begin to form, turn mixer up to med-high speed and whisk until medium peaks form.

With mixer on, use a large serving spoon to scoop hot sugar into whipping egg whites one at a time until all the sugar has been added. Turn mixer up to high and whisk until stiff peaks form and all the sugar has completely dissolved.

For the Ganache:

Place cream in sauce pan and heat over medium until it begins to simmer.
Place chocolate in a small bowl and pour hot cream over the top. Let sit for a minute or two and then stir until chocolate is melted.

To assemble whoopie pies:

Use a piping bag or a spoon to transfer meringue to the flat side of half the cookies. If you have a kitchen torch, use that to toast the meringue. If not, preheat your broiler. Place cookies with meringue on a sheet pan and set in oven until browned. Watch closely, as the broiler can turn your meringue from brown to burnt in a matter of seconds! Spread ganache on the other half of your cookies and top each with a toasted meringue half.


Want more fun recipes and cookie ideas from Mindy, check out her Instagram at Mindy’s Bakeshop..

Don’t forget to pin this delicious cookie recipe for later.

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